Strawberry-Rhubarb Tart

  • Pre-baked sweet tart shell
  • 2 Eggs
  • 3/4 cup granulated sugar
  • 3 Tbps. all-purpose flour
  • 1/4 tsp almond extract
  • 3 cups sliced rhubarb (frozen will work- see baking time below.)
  • 2 cups sliced fresh strawberries
  • 1/2 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 1/2 tsp. ground nutmeg
  • 2 Tbps. butter, cut into pieces.


Bake the sweet tart shell as directed. Set aside.

Heat oven to 375 degrees.

In large bowl, beat eggs on med. speed until light. Beat in granulated sugar, 3 tablespoons of flour and the almond extract until well blended. Alternately layer rhubarb and strawberries into crust-lined pan. Pour egg mixture over fruit.

In small bowl, mix brown sugar, 1/4 cup flour, and the nutmeg. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Sprinkle over top.

Bake 50-60 minutes or until crust is golden brown and filling is set in center. Cool completely – about 2 hours. Store in refrigerator. If using frozen rhubarb, increase baking time to 55-65 minutes.

This entry was posted in Dessert, Fruit, Recipes. Bookmark the permalink.

2 Responses to Strawberry-Rhubarb Tart

  1. Sharon says:

    Darn… I missed your strawberry-rhubard tart in May!! Freeze me some next time you make it so I get some next time I’m up there!! 😎 Just letting you know I’ve check out this great website!! Love your recipes (particularly the rhubarb ones of course!). Glad you have a link to Paleo too!! You take all the pictures?? Great one for the heading!! Keep up the good cooking daughter!! Super yummy from Mom
    PS Just wondering how long it will take for you to see this comment? Who set up your website? Computer Guru Dain??

  2. admin says:

    It’s a good recipe…I’ll make sure to send some to San Diego next time! Yes, taking the photos with a little camera. Excited to get a professional one so the photos look nicer. You guessed right, Dain set-up my site. He’s so helpful!

Leave a Reply

Your email address will not be published. Required fields are marked *